2016 WAEC SSCE Catering Craft Practice Past Questions

2016

Which of the following is a system that emphasizes the use of utensils, waiters and chef?

2016

Boiler is best used for

2016

Which of the following is extracted by the hood on the cooking ranges?

2016

Knowledge of the sources of commodities is essential in menu because of

2016

Which of the following factors should be mainly considered when planning a balanced menu?

2016

In menu structure, which of the following complements the image and purpose of the establishment?

2016

Blanching means

2016

Which of the following is the best method for cooking bean pudding?

2016

Bread rolls are usually served with

2016

Which of the following gives the characteristic flavour in herbs?

2016

Carrying out customer check in and out of a hotel is the main duty of a

2016

In which of the following can excessive loss of blood be prevented by holding the points together?

2016

The use of gloves to remove cooking pots from the fire is to prevent

2016

Windows in the kitchen should be screened to prevent

2016

A Kitchen equipment that saves time and energy is referred to as

2016

An example of a large fixed equipment in the kitchen is

2016

Which of the following do children require more than adults?

2016

Brunch is the meal consumed between

2016

Which of the following must be considered prior to planning menu?

2016

Which of the following should be avoided when planning menu?

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